Blueberry Streusel Cobbler
Ingredients
- 1 pint fresh or frozen blueberries
- 1 (14 ounce) can Eagle brand sweetened condensed milk
- 2 teaspoons grated lemon zest
- 2 cups biscuit baking mix (such as Bisquick), divided
- ¾ cup unsalted butter or margarine, cold
- ½ cup firmly packed brown sugar
- 2 tablespoons unsalted butter or margarine, cold
- ½ cup chopped nuts (such as walnuts, pecans, or almonds)
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup water
- 1 pint fresh or frozen blueberries
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
- Combine 1 pint blueberries, sweetened condensed milk, and lemon zest in a bowl; set aside.
- Place 1 1/2 cups baking mix in a large bowl; cut in 3/4 cup butter using 2 knives or a pastry blender until crumbly. Stir in blueberry mixture. Transfer to the prepared baking pan.
- Combine remaining 1/2 cup baking mix and brown sugar in a small bowl; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts; sprinkle over cobbler.
- Bake in the preheated oven 65 to 70 minutes.
- Meanwhile, combine white sugar, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat; gradually add water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Serve warm cobbler with vanilla ice cream and blueberry sauce. Store leftovers covered in the refrigerator.
Source
Original recipe: View Original